Insalata Di Riso Recipe
Ingredients
| Raw long-grain rice - 2 lb | ||
| Green olives | 1 Cup (16 tbs) | |
| Black olives - 1 cup ripe, preferably Gaeta | ||
| Gruyere cheese | 7 Ounce, diced | |
| Ham | 7 Ounce, cooked | |
| Roasted red peppers - 7 oz, cut in thin strips | ||
| Ripe tomatoes - 7 oz firm, skinned and diced | ||
| Chopped gherkins to taste | ||
| Extra-virgin olive oil - 1 cup | ||
| Lemon juice | 1/2 Cup (16 tbs) (Dressing) | |
| Dijon Mustard | 1/2 Cup (16 tbs) (Dressing) | |
| Coarse salt | 1 To taste (Dressing) | |
| Ground black pepper | To Taste (Dressing) | |
| Black olives | ||
| Roasted red peppers | 3 To taste (Dressing) | |
Directions
MAKING
1. Cook rice al dente as per the instructions on package. Be careful not to overcook.
2. Drain excess water. Spread rice on clean towels to dry the water.
3. Prepare salad ingredients.
4. Turn in a large chilled bowl. Add the cold rice and mix gently.
5. Add tomatoes if serving at once or else add later.
6. In a small bowl add lemon juice, mustard and lemon juice. Mix well and beat using a fork.
7. Add pepper and salt as per taste.
8. Pour on rice mixture.
SERVING
9. Serve with black olives and pepper garnish.
1. Cook rice al dente as per the instructions on package. Be careful not to overcook.
2. Drain excess water. Spread rice on clean towels to dry the water.
3. Prepare salad ingredients.
4. Turn in a large chilled bowl. Add the cold rice and mix gently.
5. Add tomatoes if serving at once or else add later.
6. In a small bowl add lemon juice, mustard and lemon juice. Mix well and beat using a fork.
7. Add pepper and salt as per taste.
8. Pour on rice mixture.
SERVING
9. Serve with black olives and pepper garnish.
Chef
